Chicken thigh & lemon tagine with cauli rice
A delicious chicken thigh tagine spiced with Moroccan ras el hanout and infused with tangy preserved lemons. Served with a toasted almond cauli rice.
- 300 g chicken thighs
- 200 g cauli rice
- 40 g preserved lemons
- 60 g black olives
- 1 white onion
- 2 garlic cloves
- 80 g green beans
- 1/2 chicken stock cube
- 1 tbsp ras el hanout
- 20 g flaked almonds
- Finely slice the onion and finely chop the garlic. Slice the preserved lemons into 4 pieces, trim the green beans and slice in half.
- Heat a medium-sized pan with 1/2 tbsp oil on a medium heat and fry the onion and garlic for 2 mins. Season the chicken thighs with black pepper and add to the pan with the onions, fry for 5 mins each side.
- Meanwhile, boil a kettle. Dissolve the stock cube in a jug of 300ml boiling water.
- Add the ras el hanout to the pan, then the stock, preserved lemons and black olives and simmer with a lid on for a further 10 mins, then add the green beans and simmer with the lid off for 5 mins or until the chicken is cooked through and the green beans are tender.
- Meanwhile, heat a dry frying pan on a medium-high heat and toast the flaked almonds for 3 mins until turning golden brown. Remove from the pan.
- Heat the same frying pan with 1/2 tbsp oil, add the cauli rice and 1 tbsp cold water and cook for 5 mins. Season with sea salt and black pepper, remove from the heat and stir in the toasted flaked almonds.
- To serve, spoon the chicken tagine into two warm bowls, alongside the cauli & flaked almond rice.